Eat to support a worthy cause? Done…and I’m going back for seconds. In honor of Common Threads, a non-profit that educates children through cooking, the Associate Board hosted their first annual World Cookout. A literal feast of culinary talent, the tasting event was held on Thursday, September 17th at Fulton’s on the River, a spacious spot with a scenic river view.
So which of Chicago’s finest chefs were in attendance? It was practically a culinary school reunion of the city’s best and brightest, including: Stephanie Izard, Top Chef Season 4; Paul Virant, Vie; Bill Kim, Urban Belly; Chris Pandel, The Bristol; Rodelio Abilgot, Sunda; Radhika Desai, Top Chef Season 5; Gale Gand, TRU; James Gottwald, Rockit Bar & Grill; Giuseppe Tentori, Boka; Toni Roberts, C-House; Jonathan Fox, La Madia; Mark Mendez, Carnivale; Dominique Tougne, Bistro 110; Greg Biggers, Fulton’s on the River; Sarah Grueneberg, Cafe Spiaggia; Robert Andrea, Jake Melnick’s; Rick Gresh, David Burke’s Primehouse; and Suzanne Imaz and Martial Noguier, Café de Architectes. As an added bonus, mixology guru Adam Seger of Nacional 27 was crafting seasonal cocktails that rivaled anything served on a plate for both creativity and flavor.
Over the course of the evening, guests snacked and socialized, circulating between chef tables for miniature portions of the restaurants’ signature dishes. The Bristol served a citrusy Melon Salad with feta and black olive vinaigrette, a refreshing light option in the midst of a carnivore paradise. Meat-lovers were basking in beef with everything from Rockit’s Mini BBQ Pulled Pork Sandwiches paired with creamy coleslaw and truffle potato chips to the Short Rib Taco from Top Chef winner Stephanie Izard, who will open her newest restaurant The Drunken Goat this winter. Not to be outdone, Fulton’s offered a Prime New York Strip with local Peaches and Nichol’s Farm heirloom apple puree while Sunda served Grilled Pork Belly and Ahi Tuna Salad folded in a lettuce leaf, mixed with fresh chilies, fried shallots and garlic. Both bite-sized portions were satisfying and surprisingly easy to eat with just one hand (while the other held a coveted Seger cocktail, of course). While the dessert selections were fewer and far between, they still deserve fanfare. Gale Gand from TRU created a luscious Banana Cream Pie, Café de Architectes indulged guests’ inner child with Chocolate Raspberry Push-Ups – a decidedly grown-up version of the nostalgic sweet treat and C-House served delicious Maple Roasted Peaches with Corn Bread and Maple Syrup.
While the caliber of chefs, cuisine and cocktails ensured a successful event, it’s the support of a worthy charitable cause that made everything taste a little bit better.
About Common Threads
The Mission of Common Threads is to educate children on the importance of nutrition and physical well-being, and to foster an appreciation of cultural diversity through cooking.
Common Threads helps bridge cultural boundaries and strengthen our global family by teaching children about their similarities and differences in the warm comfort of the kitchen. Through the simple process of preparing and sharing a nutritious meal, children who participate in our programs learn to connect with their bodies, their neighbors, and their world in bite-sized lessons.
